Beef Tenderloin With Gorgonzola and Green Pepper Cream Sauce

• 5 lbs beef tenderloin
• 2 tablespoons corn oil
• 3 cups heavy cream
• 12 cup white wine
• 1 tablespoon minced shallot
• 2 teaspoons green peppercorns
• 12 cup veal stock (can sub beef stock or pan drippings)
• 2 ounces gorgonzola, crumbled

1. Preheat oven to 350 degrees.Sear tenderloin in hot oil 2 minutes per side to seal in juices.
2. Bake 20 to 25 minutes for medium rare.
3. Remove from oven and let stand 5-10 minutes covered with foil before slicing.
4. While tenderloin is cooking, warm the heavy cream, wine, shallots, peppercorns, stock and salt to taste over medium heat.
5. Bring to boil stirring often until sauce has thickened.
6. Just before serving stir in cheese and stir until melted.
7. Ladle small amount of sauce on plate and top with slice of tenderloin.

beef tenderloin, corn oil, heavy cream, white wine, shallot, green peppercorns, veal stock, gorgonzola

Taken from www.food.com/recipe/beef-tenderloin-with-gorgonzola-and-green-pepper-cream-sauce-240621 (may not work)